OPEN FACED TURKEY SANDWICH WITH GRAVY
An open-faced turkey sandwich with gravy is a delicious, hearty, comfort food that is a great way to use up your leftover turkey! All you need in bread, turkey, your favorite cheese, and some tasty gravy for this dinner staple.
Provided by Lisa
Categories Main Course
Time 5m
Number Of Ingredients 4
Steps:
- Preheat your oven to broil on high and line a baking sheet with parchment paper.
- Place your bread on the prepared baking sheet and broil until toasted. 1-2 minutes per side. Watch the bread carefully so it doesn't burn.
- Once toasted, top with turkey and cheese and return to the oven. Broil until cheese is melted, another 1-2 minutes. Watch carefully so your cheese doesn't burn.
- Remove from oven and top with warm gravy and sprinkle with chopped chives or parsley. Enjoy!
Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 16 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 50 mg, Sodium 492 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
OPEN-FACE TURKEY SANDWICH
An open-face turkey sandwich is the perfect meal to make with holiday leftovers.
Provided by Debby Mayne
Categories Chicken and Turkey
Time 15m
Number Of Ingredients 3
Steps:
- Put the gravy in a small saucepan. Heat it on medium until it is hot.
- Place the bread or toast on a plate.
- Layer the turkey on top of the bread.
- After the gravy is hot, drizzle the gravy over it.
Nutrition Facts : Calories 508 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 189 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 51 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 4892 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
OPEN-FACED HOT TURKEY SANDWICHES
Sometimes life requires an open-faced turkey sandwich with gravy and mashed potatoes, alongside a glop of cranberry sauce. It is neither a Thanksgiving meal nor a Christmas one, but simply a low-fi American reminder of diners and TV dinners and blankets and comfort itself: soft meat and rich, salty gravy over tight-crumbed bread, with buttery mash and a tang of cranberry. My recipe calls for roasting buttered turkey thighs in the oven while the potatoes were cooking, skin-side down to crisp the skin and allow the fat to render into the pan, creating sticky bits of fond you'll use to build a base for gravy. Pile the sliced meat onto lightly toasted bread, drench it with gravy and serve alongside the potatoes and peas. Adding canned cranberry sauce, in this application, is no sin.
Provided by Sam Sifton
Categories sandwiches, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Remove turkey and butter from the refrigerator an hour or so before cooking, so that they are approaching room temperature when the turkey goes into the oven.
- Heat oven to 400. Rub turkey with butter, using your fingers to slide butter under the skin. Season the turkey with salt, pepper, sage and lemon zest.
- Place turkey thighs, skin-side down, into a cast-iron skillet or medium-size oven-safe gratin pan, and roast in the oven for 30 minutes. Turn turkey thighs over, add the wine to the pan or skillet and continue roasting for another 30 minutes or so, basting occasionally, until the turkey is cooked through, golden and crisp, and an instant-read thermometer inserted in the turkey's thickest part reads in the neighborhood of 165 degrees. Remove turkey thighs from the pan, and allow to rest on a cutting board while you make the gravy.
- Heat the stock in a small pot. Drain off all but four tablespoons of the fat in the pan or gratin dish. Place pan or dish over low heat on the stove, and whisk the flour into it to make a roux. Stir the roux for 3 to 4 minutes, and then slowly start to add the stock to it, whisking as you do, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the cream, milk or half-and-half, stir and allow the gravy to thicken again, 2 to 3 minutes more. Season to taste with salt and pepper.
- To make the sandwiches, carve meat and skin from the turkey thighs, and assemble two separate piles. Toast the bread, and lay one slice on each plate. Put a pile of the meat on each piece of toast, spreading it across the surface of the bread. Absolutely drench each sandwich with the gravy, and serve alongside buttered peas, mashed potatoes and a dollop of cranberry sauce. For this application, canned cranberry sauce is, by etiquette, required.
OPEN-FACED TURKEY SANDWICH
It doesn't get much cozier than these delightful suppertime sandwiches. They're an easy way to use up leftover turkey, and I love the way the thick toast soaks up the creamy sauce. -Carol Hull, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes., Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.
Nutrition Facts : Calories 488 calories, Fat 24g fat (13g saturated fat), Cholesterol 135mg cholesterol, Sodium 917mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 3g fiber), Protein 32g protein.
OPEN-FACED TURKEY SANDWICH RECIPE - (4.2/5)
Provided by msippigrl
Number Of Ingredients 5
Steps:
- Place a slice of bread on a plate. Top with turkey, mashed potatoes, and gravy. Serve immediately.
OPEN-FACED TURKEY BURGERS
Here's a juicy, slightly sweet burger with a savory sauce that will be a hit whether you're fixing it for yourself or for you and a friend. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Place garlic on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes or until garlic is softened. Cool for 10 minutes., Meanwhile, in a small bowl, combine mayonnaise and pesto; set aside. In another small bowl, combine Italian seasoning and remaining oil; brush over bread. Set aside., Squeeze softened garlic into a large bowl. Add the honey, mustard, salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Grill bread for 1-2 minutes on each side or until toasted. Top each slice of bread with lettuce, burger, tomato, onion and 1 tablespoon mayonnaise mixture.
Nutrition Facts : Calories 432 calories, Fat 23g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 770mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 3g fiber), Protein 25g protein.
OPEN-FACE HOT TURKEY SANDWICH
This open-face hot turkey sandwich tastes like Thanksgiving on a plate. If you have it, swap in 1½ cups leftover gravy and skip Step 1.
Provided by Karen Rankin
Categories Healthy Hot Sandwich Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Melt butter in a medium saucepan over medium-high heat. Add flour; cook, whisking constantly, to combine, about 30 seconds. Add broth; cook, whisking constantly, until well combined, about 30 seconds. Continue to cook, whisking constantly, until the mixture thickens, about 3 minutes. Remove from heat. Stir in salt and 1 1/2 teaspoons each sage and thyme. Cover the gravy to keep warm, and set aside.
- Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion; cook, stirring occasionally, until golden brown and very soft, about 15 minutes, adding a bit of water if needed to keep the onion from browning too much. Remove from heat. Transfer the onion to a plate.
- Wipe the pan clean. Add the remaining 2 tablespoons oil; heat over medium-high heat. Add mushrooms; cook, stirring often, until deep golden brown, 6 to 8 minutes. Remove from heat.
- Spoon half of the gravy evenly over toast (about 3 tablespoons per slice); top evenly with turkey and the remaining gravy. Top evenly with the onion, mushrooms and cranberry sauce. Sprinkle evenly with remaining 1/2 teaspoon each sage and thyme. Serve immediately.
Nutrition Facts : Calories 480 calories, Carbohydrate 43 g, Cholesterol 68 mg, Fat 22 g, Fiber 6 g, Protein 28 g, SaturatedFat 8 g, Sodium 425 mg, Sugar 15 g
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